About Water Quality

Biwa Cha is a mild and subtle tea. If your tap water tastes bad, then so probably will your tea.

You should use fresh, good quality water without a lot of minerals (but not distilled water) to get the best flavor out of your tea. If using tap water, let it run cold for at least 10 seconds before using it.

Using a Non-reactive Kettle

Herbal teas, and indeed all teas, should be prepared in kettles made from a material that is as non-reactive as possible. The material your kettle is made of can chemically react with water and cause contamination.

Aluminum kettles should definitely to be avoided. Aluminum is a reactive material which has been proven to cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.

Benefits

Biwa leaves are listed as a medicinal herb in the Pharmacopoeia of Japan (Nippon Yakkyoku Hou), the authoritative record published by the Japanese government since 1886. [1]

Japanese use Biwa leaves as a traditional cure to relieve itchy skin conditions such as atopic dermatitis (eczema)and for treatment of chronic bronchitis and coughs.

Biwa leaves contain natural high-fiber complex sugars (polysaccharides), which help suppress appetite and sugar cravings. Loquats leaves have shown to be effective in combatting type 2 diabetes and in the treatment of hyperlipidemia (high cholesterol). Various compounds in promoting powerful physiological actions such as

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